Here’s a little secret: if you replace the cherries in the batter with 100 g of grated white chocolate, the cake will turn out even more delicate and aromatic — though without the slight tanginess. Out of season (or in winter), you can easily swap the cherries for other fruits like apricots or frozen berries such as raspberries. If you’re using homemade cottage cheese, you’ll need to blend it well or press it through a sieve; store-bought works a bit easier. That’s really all there is to it. And one more note: I actually prefer this cake chilled.
- 200 g cottage cheese
- 2 eggs
- 40 g cornstarch
- 10–15 cherries (pitted)
- 65 g sugar (or agave/maple syrup)
- 1 lemon
Preheat the oven to 180°C / 350°F. Beat the eggs with sugar using a mixer until fluffy and pale, about 4–5 minutes. Grate the zest of one lemon into the egg mixture.
Separately, mix the cottage cheese with cornstarch until smooth. Gently combine the cheese mixture with the egg mixture (if using white chocolate, add it grated at this stage).
Grease a baking dish with butter and pour in the batter. Arrange the pitted cherries on top and optionally sprinkle with ground almonds. Bake for 45–50 minutes.
Preheat the oven to 180°C / 350°F. Beat the eggs with sugar using a mixer until fluffy and pale, about 4–5 minutes. Grate the zest of one lemon into the egg mixture.
Separately, mix the cottage cheese with cornstarch until smooth. Gently combine the cheese mixture with the egg mixture (if using white chocolate, add it grated at this stage).
Grease a baking dish with butter and pour in the batter. Arrange the pitted cherries on top and optionally sprinkle with ground almonds. Bake for 45–50 minutes.
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